Tarubá production process

We wrote in another post about tarubá, a fermented beverage made with cassava.

How it’s done? The process isn’t easy and it’s worth a documentation. We present here how Maria do Socorro Oliveira produces it. Maria is from the Escrivão village, along the great Tapajós river, within the Aveiro municipality, in the Brazilian Amazon.

Maria explained us (me and my daughter Karen) the production process in detail and she consented to record it by pictures. These are taken by Adamor Cardoso.

As long as I know, this is the first comprehensive recording of the tarubá production process.

We tried to understand better also the issue of puçanga, a powder strewed on the cassava paste. This powder is made toasting and crumbling the leaves of a specific plant. The same plant is used to cover the paste, while it rests. This plant popular name is curumim; there aren’t reliable sources that identify it, but we deem that is Trema micrantha (L.) Blum.

Tarubá production process diagram

Tarubá production process diagram

Photographic record of the whole tarubá production process

Cassava in Roero

Tucupi, cassava flour and tarubá. On the background, the farmsted in Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli
Tucupi, cassava flour and tarubá. On the background, the farmsted in Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli

The cassava (Manihot esculenta) doesn’t grow up in the Roero region (Italy), but for one night was the star in Pocapaglia. Here, a group of student of the University of Gastronomic Sciences, hosted by Konstantin and Karen, could taste the true Amazonian cassava flour, the hot tucupi sauce and the tarubá.

All the three products are so important in the Amazon gastronomy, and so unknown outside this region – in particular, the tucupi and the tarubá.

The tasting. Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli
The tasting. Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli